Vegan Chickpea Minestrone

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, minced
• 2 stalks celery, minced
• 1 large carrot, diced
• 2 cloves garlic, minced
• 3 tablespoons tomato paste
• About 1 1/2 pounds Yukon Gold potatoes, diced
• 1 cup fresh or frozen green beans
• 3 cups vegetable broth
• 2 cups water
• 4 ounces small pasta, such as orzo, cavatelli, small macaroni, or pearl couscous
• 1 teaspoon dried oregano
• 2 teaspoons dried thyme
• 1 bay leaf
• 2 teaspoons dried basil
• 1 crushed tomatoes
• 1 can chickpeas, drained and rinsed
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 2 cups baby spinach
• 1/4 cup unsweetened almond creamer

Directions

1. Set a large stockpot over medium-low heat. Pour in the olive oil, then add the minced onion, celery, and carrot. Sauté for 8 to 10 minutes, until the vegetables begin to relax and the onion smells sweet.
2. Mix in the garlic and tomato paste, and let them cook for another minute. Add the diced potatoes and continue cooking for 2 to 3 minutes more.
3. Add the green beans, broth, water, pasta, and herbs. Bring the pot up to a boil, lower the heat so it simmers, and cook for 8 to 10 minutes, until the potatoes are nearly tender and the pasta is al dente.
4. Pour in the crushed tomatoes with their juices, then add the chickpeas, salt, and pepper. Cook for another few minutes, just to heat everything through. Stir in the spinach last and cook another minute or two, stopping once it has wilted.
5. Take the pot off the heat. Pull out the bay leaf, then stir in the almond creamer right before serving.